This is all time favourite banana loaf cake recipe. It results in super moist, super delicious cake. (That I was clearly got way too excited to ice and get in my mouth asap, hence the slippy-off icing.)
Making the best banana loaf cake
Bananas + salted caramel, obviously a tried and tested combination for a reason. As with all good banana cakes, you want to use the ripest bananas you can find + add dark brown sugar for a luscious butterscotch taste. Then top with uber decadent salted caramelÂ buttercream â fully worth every indulgent bite.
Banana Loaf Cake with Salted Caramel Frosting
For the cake
- 140 g unsalted butter
- 125 g light soft brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 2 tsp baking soda
- 1/4 tsp sea salt
- 140 g self raising flour
- 2 very ripe bananas mashed
For the icing
- 110 g unsalted butter
- 50 g light brown sugar
- 50 g caster sugar
- 50 g golden syrup
- 125 ml double cream
- 1 tsp flaky sea salt
- 225 g icing sugar
- 1 tbsp milk
To make the cake:
- Preheat the oven to 180Â°c and lightly grease a medium loaf tin
- Cream together butter, sugar and vanilla. Add eggs and beat until light and fluffy
- Fold in flour, salt and baking powder, followed by mashed bananas until just combined
- Pour into loaf tin and bake for approx 45 minutes, or until cake is golden brown and an inserted skewer comes out clean. Leave to cool in tin for 10 minutes, then turn out onto a wire rack and let cool completely before icing
To make the icing:
- Melt 75g of the butter with the sugars and syrup in a small heavy based pan. Let simmer for 3 minutes, stirring occasionally.
- Stir in cream and salt and simmer for another minute. Pour into a jug and leave to cool completely.
- In a large mixing bowl beat together the remaining butter, icing sugar & 4 tablespoons of the caramel sauce until smooth.
- Spread the icing over the cake, then drizzle over the remaining caramel sauce
Salted caramel sauce recipe from nigella.com